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Monday, May 28, 2012

We've taken several LONG roadtrips in the past few years and we're always looking for fun ways to keep our little one entertained in the car. I designed this picture-based scavenger hunt that was perfect for keeping our daughter engaged and aware of our surroundings.

Pour flour onto a plate and season with salt and pepper.
Beat egg in a separate dish. Combine bread crumbs and parmesan on a third
plate. Preheat oil in a large skillet over medium-high heat. While the oil
heats, dredge steaks in flour, egg, and the bread crumb mixture, coating each
side completely. Add steaks to hot oil and fry until just browned on each side.

In a small bowl, combine tomato sauce, sugar, oregano,
basil, and garlic. Pour enough of the sauce into the baking dish to coat the
bottom. Place steaks atop the sauce in a single layer and top with the remaining
sauce. Cover with foil and bake for 20 minutes. Remove foil, sprinkle with
mozzarella, and bake for an additional 10 minutes. Serve with your favorite
pasta.

Thursday, May 17, 2012

There is just
something about the freshness of Greek food that screams summer to me. Surprise
your friends with these THREE great dishes at your next barbecue!

Chicken:

1-1½ lbs chicken tenders (or chicken breast cut
into strips)

2lemons

1 tsp dried oregano

½ tsp red pepper flakes

½ cup olive oil

4 cloves garlic, finely minced

Salt and pepper

6-8 metal or wooden skewers (if using wooden, soak in
water before grilling)

In a small bowl combine the zest and juice of 2 lemons with
oregano, red pepper flakes, oil, and garlic. Add chicken and marinade to a
large, resealable plastic bag ; refrigerate for 30 minutes.

Preheat grill over medium heat. Thread chicken onto
skewers and season with salt and pepper. Grill for 6-8 minutes, until chicken
is cooked through. Serve with yogurt sauce and orzo.

Yogurt Sauce:

2 cups plain Greek yogurt

½ tsp cumin

salt and pepper

½ English cucumber, grated

In a small bowl, combine all ingredients until thoroughly
combined. Refrigerate until ready to serve.

Orzo:

2 cups chicken broth

½ lb orzo

2 T butter

1 tsp dried parsley

¾ cup feta cheese

In a medium saucepan, bring broth to a boil over high
heat. Add orzo and cook per package instructions. While orzo drains, add
butter, parsley, and feta to the hot pan. Add orzo to pan and stir to combine.
Serve with chicken skewers.

1. Preheat oven to 375 degrees and prepare 9 by 9 baking dish. Sprinkle chicken with salt and pepper. Cook chicken in skillet on medium low in olive oil until chicken is no longer pink.Remove chicken from pan and cut into small strips

2. Add onions to skillet and saute until tender. Add in balsamic vinegar and cook until liquid is absorbed. Stir in tomato sauce and chopped tomatoes. Bring to a boil and reduce heat to medium-low.

3. Meanwhile, boil 2 cups of water in a small saucepan. Add quinoa and cook covered 12-15 minutes until all liquid is absorbed.

4. Combine chicken, quinoa, and tomato sauce mixture. Add 1/2 of mixture to prepared baking dish. Top with 1/2 cup of mozzarella cheese. Cover with remaining quinoa mixture and top with remaining cheese.

5. Bake for 20-25 minutes or until cheese is melted and dish is heated through.

Monday, May 7, 2012

For
years, I had been on the hunt for a really good Spanish rice recipe, but found
no success until my pal, Karin, brought over this dish for dinner one night. It
was, by far, the best Spanish rice I’d ever tasted. Fortunately, she was
willing to share her secret.

Heat oil in a large skillet over medium-high. Add the
rice and cook until golden brown (10-15 min). Add the onion and bell pepper and
sauté 5 min more. Add the garlic; sauté for 3 min. Add tomato sauce, broth/water, and seasonings. Stir and
turn up heat to high, bring to a boil. Continue to boil for 2 min. Then, reduce
heat, cover, and simmer for 20 min.